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1
Roast the meat at high initial heat to develop a dark-amber fond on the pan base. The fond must be thoroughly set — deep brown across the pan surface, not pale, not black. Remove the roast and rest it on a wire rack set over a tray to collect resting juices.
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2
If the fond is insufficient, place the roasting pan over direct heat and roast any mirepoix trimmings present in the pan for a further 20 minutes until the residue deepens. Pour off excess roasting fat, retaining approximately 15 ml in the pan.
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3
Set the pan over medium-high heat on the stovetop. Add the deglazing liquid appropriate to the protein — red wine and beef stock for beef, white wine and chicken stock for chicken, Madeira and lamb jus for lamb. Scrape the fond continuously with a wooden spoon until every deposit is dissolved into the liquid. This is where the dish lives or dies: if the fond is carbon-black it will carry bitterness; if it is pale it will carry nothing. Dark brown is the only correct state.
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4
Reduce the liquid by half over steady heat, without a lid. The jus is ready when it is intensely savoury on the palate and still fluid enough to pool rather than coat a spoon. It must taste unmistakably of the animal: if wine or stock dominates, continue reducing.
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5
Strain through a fine chinois into a warm saucepan, pressing lightly. No solids should pass. Stir in the collected resting juices from the tray beneath the rack. Adjust seasoning with fine sea salt and white pepper. The finished jus should be dark amber and clear.