Bottling Lager question

[Maritimer]

I'm trying to figure out the best approach to take when it comes time to prime and bottle my lager, it's my first one so I would like to get things right.
I brewed my lager on the weekend lager and it's behaving nicely at 10C in the freezer right now. OG is 1.051, saflager dry yeast w/3L starter.
I'm planning on lagering for 4-5 weeks after fermentaion. Most of what I found on the internet involves kegging/force carbing so I'm not sure what to do when I'm ready to bottle.

Should I re-pitch before I bottle/during batch priming? If so should I Lager for a second shorter stage in the bottle after it's carbed?
As always, any advice is appreciated.

[amartin]

I wouldn't bother for 4 to 5 weeks. There should still be enough yeast.

[berley]

I've brewed about seven or eight lagers now, and bottle conditioned all of them (since I don't own kegging equipment... crap!), and they've been lagered anywhere from 1 to 8 months. Each time, I just added about 1/4 pack of dry yeast (Nottingham or US-05), rehydrated, to the bottling bucket after I've racked the beer onto the priming sugar. I haven't had any problems getting carbonation so far.

[berley]

I should note I did this "just in case"... I agree with amartin that there should be enough yeast after 4-5 weeks. But if you want to be sure, adding a bit of dry yeast is pretty easy.

[Maritimer]

Thanks for the tips.