My lagers ferment at 50 degrees, for about 10 days. The timeline isn't all that much different than ales.
I'd probably bring it upstairs for a diacetyl rest, but I've never used S-23 and don't know if it's a big diacetyl producer. After a diacetyl rest, it could be bottled.
I think it would work out fine. It would be "cleaner" than an ale yeast, but I've used ale yeast, like pacman yeast, on purpose on 60 degrees for a super clean lager-like taste in ales, with good results.
I think the only time it wouldn't "work" is if you were making a beer where the yeast was a big part of the character, like some English ales and Belgians.
You could even make a lager with those temperatures- like a bock or schwartzbier, for winter drinking.
I made what I call the Yooper Lagerator, so that I can make lagers in the winter in my basement. In the winter, my ambient temperature is 48-50 degrees so I ferment at that temperature. Then, I bring the fermenter upstairs for a diacetyl rest. When finished, I rack to a carboy and haul it back downstairs. I put it in the cooler (I made a new lid out of foam insulation, four layers thick), add a water bath and drop in a few frozen water bottles:
It holds temps at 34 degrees for weeks, with only changing the water bottles out every few days!
Another thing you could do is use an aquarium heater in a cooler/bin water bath to bring your temperature UP. I do that all the time, too, so I can make ales in the high 60s if I want. They are very cheap, about $10 at a pet store, and work great. Some brewers say you have to circulate the water to make it most effective, but I never have and it's worked perfectly for me. You have to watch it the first few days, until you make sure it won't overheat, but once you have it sit it can stay at that setting and there is no problem.