In a large mixing bowl, combine the minced garlic, grated ginger, chopped rosemary, vegetable oil, lemon juice, smoked paprika, salt, black pepper, and chili flakes to create a marinade.

Add the chunks of goat meat to the bowl and toss well until every piece is evenly coated with the herb mixture.

Cover the bowl and let the meat marinate in the refrigerator for at least 30 minutes, though 2 to 4 hours is ideal for better tenderness.

Preheat your outdoor grill to medium-high heat (about 375°F or 190°C), ensuring the grates are clean and lightly oiled.

Place the marinated goat meat on the grill and sear each side for 3-4 minutes until a brown crust forms.

Move the meat to a cooler part of the grill for indirect cooking, cover with the lid, and let it roast for about 40-50 minutes, turning occasionally to prevent burning.

Check for doneness by cutting into a piece; the meat should be firm but tender with internal juices running clear.

Remove the roasted goat from the grill and let it rest on a platter for 10 minutes to allow the juices to redistribute.

Serve the warm Mbuzi Choma with a fresh tomato and onion salad (Kachumbari) and a pinch of salt for dipping.