We know, we know – it's all a bit visceral and conjures up flashbacks to biology lessons at school – but the pros of a lamb heart vastly outweigh the grisly task of preparing it. Heart is cheap to buy, uses up a part of the animal that's sadly often wasted and it boasts bags of flavour without being too 'offaly' like kidneys and liver. Here's how to take a whole heart and trim it into three neat steaks, ready for cooking.