It depend's how you are trying to cook it ...and what kind of taste are you going for it.
You can chop into small pieces and cook Nepali style, I like it best when used less tomatoes and onions than regular chicken curry. Also cardamom / cloves /bayleaves makes lamb or goat better nepali style.
Now if you don't want to do nepali , you can roast it or slow cook it in a slow cooker for a stew. The slower you cook the juicy and tender you will have when you roast it.
OR if you like it medium-rare you can always SALTBAE it with just salt and pepper.
Google SALTBAE if you don't get the reference.