My ears are burning! Somebody mention me & goat?
I cook it a fair bit in season,spring summer. But I work mainly with smaller size.
Its all about the moisture because they lack the fat of lamb & can get a bit dry.
The pit style on hot rocks is called a hungi in Moari or an Umu in Samoan ,lots of steam & you have to have the right rocks.I leave it to the Polynesians.
I wouldn't jump up to the bigger sizes without a practice run.
Here the Italians like them about 10 -12 kg , next size up 15 kg a touch more.
I personally go with oregano,EVO,garlic,rosemary,lemon,white wine,cbp.BASTE & keep basting.
There is a North African style but it involves more dry spices & you have to careful they don't burn.
I do a little goat,chickpea, green olive & preserved lemon tagine but thats not what your looking for.