Preheat your oven to 300°F (150°C) to prepare for a slow roasting process that ensures tenderness.

In a small bowl, whisk together the vegetable oil, minced garlic, grated ginger, chopped rosemary, lemon juice, salt, black pepper, and paprika until well combined.

Place the goat meat chunks in a large bowl or zip-lock bag, pour the marinade over the meat, and massage it in thoroughly to coat every piece.

Arrange the seasoned meat in a single layer in a roasting pan and cover tightly with aluminum foil to trap moisture.

Roast in the preheated oven for 2 hours until the meat is tender and pulling away from the bone.

Remove the foil and increase the oven temperature to 400°F (200°C) or switch to the broiler setting.

Roast for an additional 15-20 minutes, turning halfway through, until the exterior is browned and slightly crispy.

Remove from the oven and let the meat rest for 10 minutes to allow the juices to redistribute.

Serve hot with a side of Kachumbari (fresh tomato and onion salad) and Ugali or roasted potatoes.