In a large pot or container, combine 6 cups water, sea salt, white vinegar, smashed garlic, bay leaves, peppercorns and fresh oregano. Stir until salt dissolves. Bring to a gentle simmer just to dissolve salt and bloom aromatics, then cool completely to room temperature.

Brine the cabrito

Place the goat kid (whole or half) in a container large enough to submerge. Pour cooled brine over the meat, ensuring it is fully covered. Refrigerate for 6–10 hours (overnight is fine) to season and tenderize. If the cut is small, 6 hours is sufficient.

Rub / Finishing Seasoning

Make the rub

In a small bowl combine olive oil, kosher salt, black pepper, smoked paprika, ground cumin, minced garlic, lemon juice and chopped parsley. Whisk until a paste forms.

Dry and score

Remove the cabrito from brine and pat very dry with paper towels. Let rest at room temperature for 30–45 minutes. Lightly score the skin/fat with shallow crosswise cuts to help render fat and allow the rub to penetrate.

Apply rub

Using your hands, rub the seasoning paste all over the exterior and into any cavities. Make sure the paste gets into cuts and under the skin where possible. Reserve extra rub for basting if desired.

For Roasting / Basting

Preheat and arrange

Preheat oven to 160°C (325°F). Arrange sliced onions and carrots in the bottom of a large roasting pan to create a bed. Place rosemary sprigs and lemon halves among the vegetables. Set a rack over the vegetables and place the rubbed cabrito on the rack, breast-side up.

Roast slowly

Pour 1 cup of stock into the bottom of the pan (not over the cabrito) to keep the environment moist. Roast in the preheated oven for 2 to 2.5 hours (for a 3 kg whole/half cabrito) until internal temperature reaches 63–68°C (145–155°F) depending on desired doneness. Every 20–30 minutes, baste the meat with melted butter mixed with a little reserved rub or pan juices to promote browning and flavor.

Finish at higher heat

If the skin has not browned to your liking, increase oven temperature to 220°C (425°F) for the last 10–15 minutes to crisp the skin. Watch closely to avoid burning.

Rest and carve

Remove the cabrito from the oven and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes to allow juices to redistribute. Meanwhile, skim pan juices and vegetables; you can simmer them briefly to make a light pan sauce or serve as a bed for slices.

Serve

Carve into portions and serve hot with roasted vegetables and pan sauce or chimichurri. Squeeze the roasted lemon over the meat to brighten flavors.