S'up to you......
The reason for the usually recommended method of racking off the "gross" lees is to prevent the chance of autolysis or the breaking down or rotting of the yeast debris/sediments.
Generally, you'd find that the likelihood of that varies from yeast to yeast though a lot of yeasts will impart a nutty sort of flavour if the batch has been racked off the main lees i.e. the gross lees. So that only a thin layer remains.
So its gonna depend on whether you want to try this as a newer mead maker or whether it might be better to either to wait and let it clear naturally or to hit it with finings to clear it quicker, then get it off the lees that way.
If you do decide to clear it with finings and then age it, you are one small step closer to getting it in a bottle and ready to drink.
Oh and as far as I'm aware, the one yeast that isn't good for aging like this is 71B. Other strains have varying levels of benefit.......