Ah that's what we call the nack. there is a certain way of separating the legs to pull out the meat. Twits slightly and pull. Plenty of brown meat under the shell and where the legs meet the body is more White meat. Just don't eat the lungs and don't be afraid to get your hands dirty.
It's an outdoor job really. I usually do it on the patio table and eat as I go. Back of a spoon is good to pick out the awkward bits.
Thanks bud.. I did that last year and it was so messy I thought i doing something wrong, just not "gutting" correctly and gave up.
I might need a barrel or something to cook him in, dont have pot big enough..