Open up goat leg, and season generously with salt pepper, zatar, and sumac.
Roll up the goat leg and truss with butcher's twine, season the outside with the remainder of the salt, sumac and zatar.
Rub the goat leg with grape seed oil, then grill on medium-low heat. When grilling large meats make sure to go low and slow.
Grill the goat leg slowly, for about 2 hours, or until 135 °F.
Remove the leg from heat, then, while it's still hot, lightly grill ramp leaves. Reserve the ramp leaves.