I've wondered the same, I have a suspicion that UK lager malt is more fully modified than continental pilsner malt but I get confused by malt analysis sheets at that level. It may also just be historical tendancies that UK do single infusion and Germans like step mashes which include a protein rest.
The Irish lager malt that geterbrewed do/did (think they brought that range back) was pretty nice, it made a belgian dark strong, a saison and a helles.