What cut of goat is appropriate for stews?
I just made a stew with lamb neck and was not really impressed (also, I think I damaged by knife trying to hack the bones up). I plan on using shoulder next time.

Anything with a lot of connective tissue works well for "low and slow" cooking like braising/stewing. Cuts that are already tender like rack and short loin are better used in other preparations. Shank would work well, but you'd have to pull it apart before serving. The shoulder could be cut up before hand. Shank works better just braised by itself.

I'd order them something like:

Shoulder
Shank
Leg
Rack
Short Loin