Many years ago I had the good fortune to be in Sardegna for Easter. The highpoint of Easter dinner was a roast kid with herbs that the cook set near, not over a bed of coals at about 9 in the morning. Very slowly over the next three hours she moved it over but not that much closer to the coals, occasionally turning it; she explained that this slow-cooking would make it very tender. It certainly did.

To serve six you will need:
4.5 pounds leg of kid or lamb
2 ounces lard (you'll want the seasoned kind available in Italian delicatessens)
1/4 cup olive oil
1 clove garlic
Lots of rosemary
Salt & pepper to taste
About a dozen baby onions, peeled (optional)
2 pounds baby potatoes (optional, if they're small and fine-skinned they need not be peeled)

Wash and pat dry the meat; put it in a roasting pan with the garlic clove, dot it with bits of lard and sprinkle it with oil, lay a sprig or two of rosemary on it, season with salt and pepper, and roast it in a hot oven (400-420 F or 200-210 C) until the meat is browned. This will take from 1 hour 15 minutes to 1 hour 30 minutes.
If you would like roasted vegetables, add the onions, halved, and the potatoes after the meat has roasted for 15 minutes.