One thing that my father does to defrost things is to leave them in the sink, under running water. While he does this correctly, this comes with a few caveats from the National Center for Home Food Preservation:
Thawing in cold water requires less time but more attention than
thawing in the refrigerator. This should only be used if the water is
kept cold (less than 70°F) and the food will thaw in under 2 hours.
The food must be in a leak-proof package or plastic bag. If the bag
leaks, bacteria from the air or surrounding environment could be
introduced into the food. Also, meat tissue can also absorb water like
a sponge, resulting in a watery product. As an alternative to
constantly running water, the bag of food could be submerged in cold
tap water, changing the water every 30 minutes as the food continues
See also the USDA factsheet on thawing.
....although, according to wikiHow, the fastest and easiest method of defrosting meat is by microwave; though you had already excluded that by your lack of one. Running water seems to be the fastest alternative to microwave, but it takes some more attention. :)