Have butcher remove all innards from goat. Rub inside of goat with salt and pepper.
Pass skewer (it should be 8 to 12 inches longer than the animal on both sides) between animal's hind legs, tying them to the rod, then carefully through the stomach cavity and through it's chin and mouth. Tie the front and back legs to the skewer and be sure that the back of the animal is straight on the skewer.
The skewer should come out exactly in the middle of the animal's mouth. Tie the middle of the animal to the skewer and sew the stomach cavity closed. Rub the entire surface of the lamb (or goat) with lemon juice, olive oil, salt, pepper, and oregano or thyme.
Roast goat over slow-burning coals - the fire should be started at least 2 hours before cooking the animal - by turning slowly and steadily for several hours.
Brush intermittently during roasting with a mixture of lemon juice, olive oil, and oregano or thyme. When the skin on the shoulders and legs begins to burst and the goat becomes the color of deep redwood or chestnut, the meat should be fork-tender. This will take at least 4 hours of slow spit-roasting. Carefully remove the goat from skewer and carve.
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