I fermented Pilsner and Vienna lager once in single fermentor (carboy) and lagered for 3 weeks on yeast. Something like 5 weeks total before I moved to serving keg. Couldn't detect any "meaty" or rubbery off-flavors.
I primary ferment for 3-4 weeks at 50-52F and then keg. Depending on the yeast I may do a diacetyl rest but usually not. I do nothing to keep trub and cold break out of the fermenter.