sentences:  Compared to dark meat found in other parts of the bird, the oyster meat has a somewhat firm/taut texture which gives it a distinct mouth feel.It is also customary for the cook to be given first preference to the oyster meat.In French, this part of the bird is called "sot-l'y-laisse" which translates, roughly, to "the fool leaves it there", as unskilled carvers sometimes accidentally leave it on the skeleton.