Normally, it's best to thaw meat slowly in the refrigerator. But that can take a long time. Especially if it's a large cut of meat like a roast, which can takes days to defrost.
Another method is to defrost meat in a bowl of ice water, which thaws it much more quickly. Don't use warm or hot water, or leave the meat out at room temperature for extended periods, as those conditions favour microbial growth. And microbes are yucky and dangerous.
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