Lees aging can be done in several ways. I agree with JamesP that you would benefit from doing a few basic meads before doing lees aging, but that's up to you.
Lees aging can be done in several ways, using several methods and many different types of yeast. Most common yeasts for lees aging are CY3079 and D47. K1 and DV10 will also give some nice flavors as well.
You may lees age on the gross lees which is the accumulated dead yeast cells from primary fermentation. Depending on the recipe and what you are trying to accomplish tastewise you can stir the gross lees or not. If you are planning on letting the mead sit in contact with the gross lees, then I suggest that during active fermentation you swirl your fermenter every day with the airlock on. This does a couple of things that I've gone into in the subscription section, but for the lees purposes it breaks up the yeast cake at the bottom and re-suspends it into the mead. This helps prevent the formation of H2S flavors and aromas, and also helps to fine your mead as well. Some people will stir the gross lees with a lees stirrer after the primary fermentation has ceased and continue to do so for several weeks.
In my New Year Cyser
see here I did the daily swirl during active fermentation which I do with just about all of my meads. Then I left the mead on top of the lees with no stirring for another few months; and then racked to an aging vessel. It's a great cyser and I'm very happy with the way it turned out. There are several other folks who have emailed me and are using this recipe currently. I think BrewBear has one going as well. This runs counterintuitive to a lot of lees methodologies but it just works very well and turns out a great mead. I wouldn't do this with CY3079 yeast, but the D47 works very well with this blend of fruits and apple juice. What it really comes down to is doing this for several years and knowing what to expect from certain yeasts and certain mead styles and experience.
Another lees aging style is to rack off the gross lees and then stir a couple of times weekly to resuspend the lees into the mead in order to get the poly saccharides up into the mead and impart that nice yeasty, estery flavor. CY3079 is especially good for this, and when done while the mead or wine is aging in a barrel it really comes into it's own.
Perhaps some of the most classic examples of lees aging are aged champagnes where the wine is exposed to the lees for 10 or more years. In the background of the photo of my New Year Cyser you'll see some some Veuve Clicquot Rose Reserve Millenium 1985 boxes. This is some pretty incredible Brut Rose Champagne that was disgorged from the lees aged bottled specially for the millenium, and I bought several bottles. They were 1.5 liter (magnums) and I thought that it would be appropos to have them in the background of a lees aged cyser when I shot the photo.
Anyhow lees aging is pretty much what you want to make it. You should lean the basics of mead making first and then move on to experiment with lees contact, stirring and such. I'd also say that experimenting with different mead recipes and lees contact is the best way to learn about what characters the lees will impart to different mead recipes you're using. Once you have that under you belt then you can come and let us know how they worked for you.
Hope that helps,
Oskaar