Organ meats like hearts are some of the most underrated cuts available, notes cookbook author and "The New York Times" columnist Mark Bittman. A February 1993 article in "The Independent" supports this fact, noting that lamb heart is inexpensive, economical and easy to prepare. It is also rich in protein and essential vitamins and minerals like vitamin B-12, iron, copper, selenium, zinc and riboflavin. Use a low-fat method like broiling to prepare lamb heart and consume it only occasionally and in moderation, especially if you have high cholesterol or heart disease, as a 3-ounce serving of cooked lamb heart is high in saturated fat and cholesterol.