One of our favorites from Weinstein & Scarbrough’s cookboook, Goat (so clear)! It meets some of the criteria we love — easy, simple and delicious. We do some simple adaptations as we aren’t purists…but love the spice on this, tasty but not too hot. And we have found you can skip and/or sub a spice ingredient as needed and it is still tasty. 
Ingredients
- 1 leg of goat, spicing volume is for about 4 lbs
- 6 cloves garlic mashed or minced
- 2 T Fat of choice (poultry or lard for us, but olive oil works)
- 2 t salt (make sure non-iodized)
- 1.5 t ground mace
- 1.5 t ground cardamom
- 1.5 t mild or smoked paprika
- 1 t ground cinnamon
- 1 t ground cumin
- .5 t ground hot pepper (cayenne, ancho or other)
Directions
Let leg of goat come to room temperature. Mix herbs, mashed garlic & fat of your choice in a small bowl and then smear it all over the leg of goat and put meat in a heavy roasting pan. (can smear leg at any point during time coming to room temp)
Preheat oven to 350 or just under if using convection. Roast leg of goat at least until meat thermometer registers 160 in thickest part, about 1.5-2 hours. At that point you will be able to slice it. Or you can keep roasting it until the meat is falling off the bone (another 1-2 hours), coming apart into chunks and shreds. If going for the falling of the bone timing, I often turn down the temp a little bit and just keep an eye that your spread is keeping it moist.
Regardless, let it sit for at least 10 minutes after coming out of the oven before slicing or pulling apart. Mark & Bruce offer some nice tips on how to slice it somewhat elegantly, if you are going for that approach, with the best advice being, “If someone makes a comment, seek new friends. Or a marriage counselor.”
We have served it sliced with other veggies, with rice and as a fun taco filing (often as the leftovers).
Once you have finished enjoying the meat, the bone makes a wonderful stock with all of the spices. We love it both as a tasty bone broth and as a background for flavorful soup.