What are rules about cooking lamb and chicken doner kebab? How many times can the spit be put in the fridge, then cooked again the next day? I have been to a kebab shop where the cook put a huge lamb vertical doner spit in front of the grill, totally frozen. He told me it would take about 20 mins till ready. I asked how many times he puts it back in the fridge. He replied, "Until it's all gone."
If you really want to be technical, your lamb, chicken or any type of meat on a skewer or spit, vertical or horizontal, should be cooked and served fresh. At that point in time it is nice and juicy. The more you play with the meat, meaning leaving it to sit out, either being warmed or not, for hours, then putting it back in the fridge, is not good for a persons health, the health department does have problems with it, people do get sick, and although it is a practice with food vendors, the meat is tough, dry and is served doctored up with sauces, salsas or dressings to hide the inferior quality and taste of the meat, which is now old and not fresh. Think of it like this. How long do you let your meat stay outside after you eat it, put it in the fridge, take it out, cook it, or warm it up, and let's say, do it for 5 or 7 days? Not too appealing. Eat fresh, and leftovers next day, garbage day after.
If any meat is heated correctly then its fine to eat. I would be less likely to trust a quiet shop however. As the busy ones turn over 2-3 lamb donners a day min. I never buy from a chippy that has a token spit.