※Click "cc" on the lower right menu to choose your subtitle language. Sugar Tangerines are at their sweetest in deep winter—delicate and melt-in-the-mouth, with thin skins and plump flesh. One bite and the juice bursts in your mouth. Lamb, too, is at its best in winter: rich but not greasy, lean yet tender, with a gentle milky aroma and just the right chew. So let’s eat them both. Eating together is what truly satisfies. When you’ve had a bit too much meat, peel a Sugar Tangerine, then go back f