I'm making a very large Spanish meal for my girlfriend next week. If any of you have tried the amazing roasted meats from Spain I'd love to know if you have any suggestions as to how to replicate them at home. I am thinking of getting a leg of lamb but even in a high convection oven, I'm not sure how to get a crisp outside. Perhaps they leave more fat on the meat in Spain? I was also thinking of dusting the meat in flour to give it a little crust. Hmmm. Any ideas? Thanks in advance for your help.