I’d say both are effectively identical. The key is that most of the cooking needs to be low heat but you want the browning/maillard effect flavors on the outside. FWIW I sear at the end.
Best home recipe I found was at Cooks Illustrated!!
Essentially, seer, ideally with a torch, then in oven at low temp, that you eventually turn off and let the meat stay for a while longer. Takes awhile, but has been great every time I’ve made it.
Low and slow and then blow torch the critter after resting. Key is allowing to come to temp gradually for an even doneness. Also, I would salt the beast the day before and dry completely before being introduced to the oven.
Oh, and if you can dry it and let it sit in your fridge on a rack with salt and pepper for a few days to a week to “dry age” that will help the flavor and texture.