lagering

If you are going to lager for 60 days or so will there still be enough yeast left to bottle condition? May be a silly question, but I'd hate to wait that long then not be able to carbonate?

It's not a bad idea to come back and add around 1/4 packet of a dry neutral ale yeast like US-05 or Nottingham to insure proper carbonation.

The common combination rate for bottling is 1 million cells per ml. For a 5 gallon (19 litter) that's 19 billion cells. 1/8 to 1/4 of a pack is fine just to make sure, but often isn't necessary. When you rack off of the settles yeast in the secondary normaly enough will be stirred up for bottle conditioning. With a microscope you could check. Here are cell counts of a fermentation I did recently showing what appears to be an equilibrium of cell concentration being reached.
http://woodlandbrew.blogspot.com/2012/12/yeast-cell-growth-observations.html