Ray, it would be my semi-educated guess that a farm-raised goat would be better eating than something "free range"...so you should be in good shape.
As a youth in western Kansas, barbequed goat figured prominently in our after-harvest blow-out.
We would wrap the quartered goats in damp cheesecloth, and bury them in a pit, between layers of corrugated metal, for 24 hrs. Kansas doesn't have mesquite, so we used old "hedge" posts (osage). Coals on the bottom and top, covered with dirt, and some old pipe stuck through the dirt to allow some O2 to keep things smoldering.....
It would be good if CK could possibly chime in on this, as he seems to have experience with the free-range goats in Tejas....
By the way, cabrito is a real treat....
Kevin