In a medium saucepan, bring lard, 1-cup water, and salt to a boil. Add flour and stir until mixture starts to pull away from Side Dish of the pan. Remove the pan from heat and immediately add to the bowl of a stand mixer with the paddle attachment. Mix on low speed until cooled to just above room temperature.
Add the eggs, one at a time, and mix until dough is smooth and combined. Transfer dough to a pastry bag fitted with a large star tip.
In a bowl, combine sugar and cinnamon. Set aside.
In a 6-quart saucepan, heat oil to 350°F (on a deep-frying thermometer). Pipe churro batter into hot oil in 3-inch lengths. Fry until golden brown. With a slotted spoon, transfer churros to cinnamon sugar and toss. Serve hot.