This is usually how I defrost things (waterbath) because I never remember to put stuff in the fridge when I decide what I want to make. Plus, when I do, the meat always seems to leak all over even if I use a plate underneath. Yuck. In fact, the 1/4 chix legs in the post above were thawed in my spaghetti pot in the sink because I was too lazy to go down and get them out of the freezer the night before
. If you use warm (not hot!) water, and change it a couple times, your lambie should be done in no time. Good luck!