Absolutely! If you can get a good pack of hard fat out of any part of an animal, render it.
I absolutely love heart! No pun intended. The fat does give the heart some real flavour and cloyness. Smoked heart is my favourite, where the fat is just turned lovely and like eating a "dripping sweet" marbled into delicious deep offal. Love it!
If you're going to whole cook the heart, leave the fat in. If the heart is to be cut up and cooked as meat texture, enjoy rendering.
What animal does the heart come from?
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