Suet is harder to come by here, meaning I can get lard off the shelf, but I have to actually talk to the butcher to get suet, so I don't use suet. I think suet is used in the UK in some meat pie recipes, like there are certain variations that insist on suet, though I could be wrong.
Number One use for lard...pie crust. If I'm making pie crust from scratch, I'm using lard.
Number Two is pan-fried chicken. If I really want to go all-out, I use lard.
When we were kids, Mom popped popcorn in lard. I haven't done that yet, but the next time I plan to use lard, I'll give it a shot.
I've used it in biscuits and just frying in general when I have it on hand. It's not something I have all the time.
This might make you queasy - we grew up eating it on bread, like bread and butter. Not much different than how Germans eat schmaltz.