In the Refrigerator

There’s no safer way to thaw any type of food, especially meat.
Bear in Mind: You need to plan ahead. Allow 8 hours of refrigerator time for each pound of meat.

In the Microwave

This method is fast. You can thaw a couple of lamb chops in less than 5 minutes flat.
Bear in Mind: Because the defrost setting on a microwave starts the cooking process (raising temperatures to bacteria-friendly levels), it’s essential that you go on to cook the food immediately.

In a Bowl of Water

A gentler, low-tech alternative to the microwave, thawing in water is great for frozen soups and cutlets. Seal the food in a watertight bag and immerse it in a large bowl of cold water. Change the water every 30 minutes.
Bear in Mind: Don’t use this process for more than 2 hours or you’ll risk bacterial growth.