Combine the salt, sugar and seasonings in a small bowl. 

Coat the outside of the goat leg completely and wrap the meat tightly in foil.  Refrigerate the meat for at least 4 hours, but ideally 24 hours.  Bring the meat out of the refrigerator and return to room temperature.

Preheat the oven to 450 degrees.  Once it's up to temperature, place the foil-wrapped meat on a baking sheet and put it into the hot oven. 

Immediately turn the oven down to 300 degrees and slow roast the goat leg for 6 to 8 hours.  It is done when the meat pulls back from the bone and comes away easily with a fork.

Serve this recipe for slow roasted goat leg as you would a pot roast, perhaps with a side of vegetables and mashed potatoes.