Glossary of food terms: J

Jus

This French word is roughly the equivalent of 'juice', but it has more specific meanings in cookery, referring either to the juices that occur during the cooking process (in particular when roasting meat) or the juice squeezed from raw vegetables or fruit.

Find out more about how to make the perfect roast.

• Apricot, garlic and thyme roasted haunch of lamb with jus
• Honey duck breast, turnip gratin, bok choi and beetroot jus
• Roasted vegetables with celeriac jus