There's enough yeast in suspension unless the beer's already been lagering for a year or more already, then I'd worry.
You bottle a lager just as you would any beer. Sugar, and a MINIMUM of 3 weeks at 70 degrees. You check a couple bottles at three weeks and see if they're ready and then drink.
Traditionally you lager BEFORE packaging/bottling. Though a couple years ago mr wizard in BYO magazine did advocate in bottle lagering, but that is INSTEAD of the traditional lagering in secondary.
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