Lagers are no more difficult than an ale. They are really not that much different until pitching and fermentation. They do however require patience, a higher level of attention to detail, and a few more steps.
Don’t waste your time until you have temperature control (IMO). Temperature is important from the time you start building your starter until the time you finish lagering 2+ months from now. Having a fridge that you think you can control consistently, is no longer an option for me. Dump the $65 on a temp controller and you won’t have to guess/hope your temps are where you think they are.
Lager yeast is USUALLY slower than ale yeast so don’t freak out. Just give the yeast time, remember your training and we’ll see you on the beach. Use a big starter and give yourself more time to build the starter. Consider doing the starter at your planned fermentation temps. This includes cold pitching the starter and the beer (at those temps) instead of pitching at 70-75 and then dropping once it starts. This will help lower the chance of diacetyl buildup. Decant the starter too.
If you are looking to get a beer in the pipeline soon, don’t do a lager as they take time to finish and take up fermenter space that some folks my not have much of.
Be prepared to raise the fermentation temps when you are around 66% (others may say further along) of the way to your targeted FG to do a diacetyl rest if you are going to. I seem to always catch this to late but I also do all cold pitching so I have not had any issues with diacetyl.
Secondary is really not an option with a lager since you need to “lager” (move to secondary and drop 5 degrees a day until you hit your planned lagering temps). I HAVE lagered in the keg when I have a lot of batches going.
So if you have the temp control, your processes, down and a couple months to burn, do a lager.