Are you carnivore? Goat stews and curries are good, if you're not. Save as much diced as you can for that.

If you are, leg meat makes nice bone in steaks (like lamb, mutton or venison) as well as all the usual steak cuts (striploin/sirloin, rib, fillet etc.) Neck also, but tenderise it well. I've heard of flat iron being good too.

I imagine the ribs would be good if done slowly, then crisped up at the end, but not had that.

Cutlets (strip and back ribs in a chop) are good grilling.

Shank is also good low & slow braised with garlic and red wine.

Grind the remainder, lots you can do with that.

Make broth with the bones.