I find it is better to let it ferment and clear and age bulk in a carboy allowing you to get the most lees out.. then keg and carbonate pretty much right before you would drink it... that is how I decide when to bottle.. when it is ready to drink. I don't see an problem with your way.. tho the first few glasses might not be nice and clear.. guess it depends which you can spare for a year or so a keg or a carboy.. I just got into kegging and have way more carboys then kegs so I would do it the other way
Either way you can now enjoy a carbonated sweet mead that is impossible without kegging... if you like sweet meads you will love them carbonated
Upcoming: Berry Melomel, Coffee Cream Stout, Plum Mead, Acerglyn.
Fermenting/Bulk Aging: Spiced Cyser, Grape Pyment, Sweet Mead.
Bottled: Maple Porter, Honey Red Ale, JAO, Pear Mead, Sweet Zinfandel.