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I talk about prepping and frying heart in this thread, https://www.smokingmeatforums.com/threads/fried-venison-heart.258095/
A very sharp knife and shears make it easier.
Trim away anything not red muscle tissue.
I prefer heart quickly pan seared med rate-med.
Heart is absolutely delicious!
The only thing going against y'all here, is that y'all need another 2-4 hearts per person.
Cause you'll be wanting more.
For that little'ol lamb heart I would carefully trim the outside, cut it in half, trim the connective tissues on the inside of the ventricles, season and then flash fry those two halves in butter.
I've never found the need to marinate/tenderize, when trimmed properly, emphasis on fiborous connective tissue in ventricles.
For such an active muscle it is very tender.