Preheat your oven to 375°F (190°C) and line a large rimmed baking sheet with a double layer of heavy-duty aluminum foil.

Pat the goat meat pieces completely dry with paper towels to ensure they brown beautifully, then place them in a large mixing bowl.

In a small bowl, whisk together the vegetable oil, minced garlic, minced ginger, liquid smoke, sea salt, black pepper, and lemon juice to form a fragrant rub.

Pour the wet rub over the goat meat and massage it thoroughly with your hands, ensuring every piece is evenly coated with the marinade.

Arrange the seasoned goat pieces in a single layer on the prepared baking sheet, leaving a bit of space between each piece to allow even heat circulation.

Cover the baking sheet tightly with another sheet of aluminum foil to seal in the steam, and bake in the oven for 70 minutes until the meat is fork-tender.

Carefully remove the top foil, turn the oven to its broil setting, and cook for 10 to 15 minutes until the edges are crispy and deeply browned.

Let the roasted goat rest on a cutting board for 5 minutes to lock in the savory juices, then chop into bite-sized pieces and serve immediately with warm ugali and kachumbari.