Can't add to the comments re viability, but having had lamb tartare I thought I'd throw in that experience. The lamb tartare I've had was prepared by a friend's Armenian aunties, and was well seasoned with chopped fresh white onion and mint. Years have passed since then and I'm no longer clear on whether other ingredients were also present, but I think they might have been because the foods this duo created were never shy or plain, though they also knew when enough was just perfect. Other ingredients could have been spices like Allspice or chopped fresh green chiles. They pressed the tartare into individual elongated egg shapes for service, complemented by wedges of lamb.
The tartares were never gamey, in fact if you didn't know you were eating lamb you might not have guessed, though by just color alone you'd have known you weren't eating beef. And this wouldn't have been fancy milk-fed lamb, this was in Southern California (where mutton=lamb) and these families weren't rich, so the meat would have been whatever is typically procured from a local grocer. Great food, though!