That works too, I know some people leave the beer on the primary the complete cycle. I think brewinghard has mentioned that he has done that with good results but I will let him comment.
Yes. I have left both Flanders' Reds and straight lambics in primary for up to 18 mos with no noticeable autolysis or off - flavors. In fact I think those beers have turned out more sour/acidic than others that have been racked. My understanding is that as the saccharomyces die and their cells rupture, the brettanomyces and lactobacillus present will feed on the ruptured nutrients which helps sustain their needs over the course of the long fermentation process.