Heat the oil in a large, non-stick frying pan, season the lamb and brown over a high heat for 3-4 mins. Remove from the pan and set aside.
In the same pan, reduce the heat and soften the onion for 4-5 mins, stirring occasionally
Sprinkle the flour over the onions, stir for 1 minute then add the stock. Stir well to remove any sediment from the bottom of the pan. Return the meat to the pan.
Add the ale or stout, mustard and bouquet garni. Cover and leave to simmer for 1 hour on a very low heat.
Stir through the carrots and biscuits (if using). Cover and continue to cook for a further 30 mins. Adjust the seasoning if needed.
Garnish with the parsley and serve with mashed potatoes