Last Labour Weekend, we had a Rolled Lamb Forequarter Roast from the Wai-ora stand at the market. The week after, I got the same cut, but not rolled. I cooked it pretty much the same, just crushing the herbs a bit more finely and adding lemon zest and lemon juice to the dressing, then letting it stand for an hour before cooking. Because it wasn't rolled, it cooked in a much shorter time, about 45-50 mins. There is no more need for words to tell you how good this lamb is.