how Is Cucciolina any different from
I know they use a different type of oven, one they specially imported; it produces different results.
Try a meal there; you'll be pleasantly surprised between what they sell and the usual Warsaw fare.
The cost and availability is therefore an issue that would deter me from using lamb.
There used to be an excellent 'Bosnian-Croatian' kebab shop on Chmielna (a busy 'going out' street in Warsaw). They had excellent bread, a big takeaway counter, a few tables inside and delicious kebabs; maybe the best in Warsaw.
It's closed now; the product was too unfamiliar with the market sector who buy kebabs (people on their way home late at night after beer, and single people after work). That market is unadventurous and just wanted the basic ones. Kebab shops that sell far inferior products thrive in a good 'after the pub' location, better quality ones need to be in a better place. If it had been by the university, it may have done well.