ouch, you are a bad boy,,,,,,( I tried goat meat and didn’t like it, probably because I fixed it like it was beef and it didn’t look as good as that picture ).....
You must fix it with steely reserve.
Lots of garlic cloves tucked under the fat (so it doesn’t burn). As many as you can fit. A handful of coarse kosher salt over the fat.
Middle rack in oven.
500F for 45 minutes. 400F for 45 minutes. Let sit for 10 minutes. Slice horizontally so that each piece has its own level of doneness. The center will be red so that any leftovers can be heated without overcooking.
We have lamb (or goat - its interchangeable) about four or five times a year. No poisonous mint jelly. No thin slices. Chunks.
Be brave, do not flinch - but make sure your oven is clean or your smoke detectors will have a merry time.
More than THAT!
My four claim he's the Anti-Christ!!
They have his picture in their urinal!!!