Street Stall · Fried Lamb
Chicharrón de Cordero
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The lamb is fried in its own rendered fat rather than oil, a method that developed because Oruro's high, cold climate makes sheep-raising more practical than pig farming.
Lamb pieces are seasoned and deep-fried in their own fat until crisp, then served with hominy, potatoes and chili sauce. Oruro's market stalls sell it as a hearty midday plate.
Why it's made this way: Sheep ranching dominates Oruro's harsh Altiplano terrain, making lamb chicharrón the region's cold-climate answer to Peru's pork versions.
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Part of World of Street Food — 690 dishes from 118 countries.
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