I like to bake (roast?) whole chicken and whole ducks. I noticed that the best meat is always the meat the is closest to the bone (whether or not this meat is close or far away from the skin). The meat closer to the bone is more juicy and more tasty. Why is that?
Is it because those muscles have a different physiology? Is it because the bones release delicious fats (or something else) that accumulate in the nearby meat?
Is it a general observation that also apply to red meat?