Place onions, garlic, and lamb in a large stock pot, or 6qt. dutch oven. Fill 3/4 full with water and add plenty of salt and pepper. Bring to a boil and continue to boil for at least 30 min. Mean while snap green beans into bite size pieces and rinse them well. Set them aside, and take the meat out of the pot and place it on a plate to cool a bit before deboning. Add green beans to the pot, along with the Savory Seasoning and continue to boil. De-bone the meat and cut it into bite size chunks then toss it back in the pot. When green beans are almost tender, peel and chop potatoes, add them in as well. Continue to boil it all together until the beans and potatoes are done. Adjust seasonings as desired. Don’t skimp on the salt and pepper, and add more Savory if you like. In a separate small fry pan melt the butter on high heat, then sprinkle the flour in and stir to make a roux. Keep stirring until golden brown then add to the stew. Stir it all around, boil for another five minutes then turn off the heat. Serve and enjoy.