||Mix together all of the ingredients aside from the goat and eschalots. Piece the goat all over and rub the spice mixture all over the meat. Cover in foil and refrigerate for 4 hours.
||Preheat oven to 220C.
||Place the goat in a roasting dish and brush with a little extra oil. Roast for 15 minutes then reduce heat to 180C. Add the eschalots, cover the roasting dish with foil and roast for another 1 ½ hours, or until a meat thermometer reaches 65-70C. (medium). Remove the foil for the last 15 minutes of cooking.
||Remove goat from oven, cover loosely and rest for 15 minutes before carving and serving with steamed vegetables.