I always thought of Lager as simply a beer fermented with lager yeast, bottom fermenting. I don't do a secondary. I ferment it for 2 weeks or so, then cold crash for a few days and "lager" it in the keg for a month or so. I can never resist taking samples along the way. In addition to clarifying, i notice subtle flavors from the yeast seem to develop, strong flavors mellow, and light watery beers are more balanced with time